Serves 4 to 6
What if our souls didn’t need Chick’n Noodle Soup? What if we were feeling perfectly fine and just had a hankering for brothy, herby goodness? Maybe it’s time to start slurping chick’n noodle soup “just because.” This version is ridiculously easy. Yuba brings the chewy, un-chicken-y goodness, and angel hair pasta is the ideal noodle – it cooks up the second it even sees a simmering pot.
Dried yuba is one of those ingredients I always keep on hand. It’s cheap, it lives happily in your pantry forever, and it cooks up fast. Plus, it’s packed with protein and has this great chewy texture that’s versatile enough to work in just about anything, but especially floating like ribbons in this soup.
Even if your soul is just dandy, this soup brings that wrapped-in-a-blanket, watching-Hallmark-movies comfort. When I was little, I always ate Chicken Noodle Soup with buttered Wonder Bread. Maybe you can find something more sophisticated?
This recipe for vegan Yuba Chick’n Noodle Soup is from my upcoming book The 29-Minute Vegan! Available to preorder. It should take about 30 minutes to make. We accomplish that by prepping as we go and packing in lots of savory flavor with chick’n style broth and poultry seasoning. What is poultry seasoning? It’s the best time saving spice blend! It usually contains sage, thyme, rosemary, marjoram and sometimes even a little ginger. It may or may not contain salt so go easy at first, then taste and add more as you like.
Obviously, it is easy to make this gluten-free by using GF pasta 🙂
Celery and fresh dill are the final additions that make this soup sing from the rooftops that it’s chicken noodle time. But bundle up on that rooftop because it’s cold out there.
Yuba Chick’n Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cups baby carrots
- 2 stalks celery
- 3 ounces dried yuba
- 1 teaspoon poultry seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups vegan chicken-flavored broth or vegetable stock
- 6 ounces angel hair pasta
- Handful of fresh dill about 1/2 cup, plus extra for garnish
- Buttered bread for serving
Instructions
- Preheat a soup pot over medium heat.
- Dice onion and sauté in 2 tablespoons olive oil with a pinch of salt.
- While the onion is cooking, chop the baby carrots into 1/2 inch pieces, and dice the celery. Add them to the pot and cook 5 more minutes or until celery is softened.
- Crush yuba into large pieces and add to pot. Add poultry seasoning, onion powder, salt, pepper, and 6 cups broth. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes or until yuba is tender.
- Break angel hair pasta into thirds and add to pot. Simmer 3 minutes or until al dente.
- Chop fresh dill and add to pot. Remove from heat. Thin with water if needed and adjust seasoning.
- Ladle into bowls and sprinkle on more fresh dill. Serve with buttered bread.
